Delicious! I followed other reviews and really beat some air into the batter. I also beat the eggs with a mixer before adding them. I want to try this with lemon extract instead of almond and a lemon glaze over the top. I also think it would be delicious with fresh strawberries and whipped cream! I poured chocolate ganache over the top, and it took away from the delicate flavor of the cake, I wouldn't use chocolate again.

Reviewer:

This is an amazing pound cake! I took other users suggestions and reduced sugar to 2 1/2 cups. Also, instead of almond extract I used coconut extract. My whole family loves this cake! I've made it several times now with great results! Thanks for the recipe!

Reviewer:

MMM this is very good. I added lemon instead of almond. My first try at this, so i might be missing the moistness as i use a split oven, and used the top oven. I didn't realize it would rise so high..lol So we had to scrape off the cake from the burners and replace in the lower oven an extra 20 minutes. *It was still mushy in the middle so we transferred to the lower oven. Next time i'll use the lower oven only for this recipe. The cake is still quite tasty so i'm still happy with it.:)

Reviewer:

I absolutely think this is by far the best pound cake recipe ever..I have played around with flavors and I like to add some lemon juice to it and hold back on the almond..I usually do about 1 tsp lemon and 1/4 tsp. almond and 1 tsp. vanilla. I also have done it in a cold oven and it tends to give the cake the crust I like for the top. then 325 Make sure you grease your pan well and flip to top to enjoy the crust. We take this to the beach and enjoy fresh strawberries and fresh peaches for our desserts throughout the week! LOVE IT!

Reviewer:

I made this cake 3 different times this week. I love it! All three times I made it with confectioners sugar not granulated sugar. It turned out absolutely amazing, it is a heavy rich tasting cake. The first time I cooked it with 2 1/4 cups of sugar, in a bundt pan and used just vanilla, 1 TBSP plus 1 tsp. It was amazing topped with a dark chocolate ganache. The second time I used 2 1/2 cups of sugar, lemon extract in place of the almond and cooked in a bundt pan as well - it was amazing with a raspberry cream filling. The last time I used the recipe as is, baked in a large sheet 10 x 15 pan for 30 minutes. This cake I cooled overnight and then cut in half and stacked with a chocolate truffle filling then cut it into small petite fours with a poured chocolate fondant. MMMMMmmmmm! All I can say is this is my GO TO recipe for most of my specialty cakes from now on, I really like the cream cheese flavor and it is heavy and easy to work with cake for petite fours. I must say that I did enjoy it with the 3 cups of sugar, and did not find it too sweet, but I know that I can definitely adjust it depending on what the filling or icing will be to compensate for different flavors.